Vanilla Bean Cheesecake (copycat Cheesecake Factory recipe)

If you love the Vanilla Bean Cheesecake at Cheesecake Factory, you are in luck. This recipe is just as good, and you can make it at home for a fraction of the cost!

Every year I attend the Snap! blogging conference held in Salt Lake. One of my favorite things to do in between classes is head to the Cheesecake Factory for lunch or dinner. Or breakfast. Or whenever. I love that restaurant, because hello- cheesecake.

I am typically a fan of cheesecake loaded with stuff. Fruit, chocolate, caramel, whatever. I like it loaded, so that’s what I usually order.

But one year I went with my friend Stacy from Not Just a Housewife, and she raved about the Vanilla Bean Cheesecake. And I mean raved. Like she made me think that maybe I was missing out on the best dessert in the history of ever. So I decided to order it. . . .

Wow. With all those layers of creamy vanilla yumminess, I didn’t even miss the raspberries, or the chunks of Oreo, or the layers of caramel. What I thought was going to be a plain old slice of cheesecake was in fact one of the BEST slices of cheesecake ever!

Of course after I came home I had to search for a recipe to make my own vanilla bean cheesecake at home. I found several, but this version is closest to the recipe from Mel’s Kitchen Cafe. She’s a rock star in the kitchen!

This cheesecake recipe may look like it’s long and complicated, but really it’s quite simple to make. Seriously, the hardest part is just cutting open the vanilla beans to get out the seeds. Which is really not that hard.

So don’t be intimidated. You must make this cheesecake! It will be worth every single calorie.

You can of course top this cheesecake with anything your heart desires, but I think it really is good enough to stand alone. And that means something coming from me, the queen of “more is probably better” when it comes to dessert.

MORE AMAZING CHEESECAKE RECIPES:

• Turtle Cheesecake
• Churro Cheesecake Bars
• Homemade Cheesecake
• Dulce de Leche Cheesecake
• Mini Oreo Cheesecakes
• Cheesecake Brownies
• Cheesecake Cookie Cups

Copycat Cheesecake Factory Vanilla Bean Cheesecake Recipe

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Yield: 12 servings

Vanilla Bean Cheesecake

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Lucious vanilla bean cheesecake topped with vanilla bean mousse. A Cheesecake Factory copycat.

Prep Time 20 minutes

Cook Time 40 minutes

Additional Time 2 hours

Total Time 3 hours

Ingredients

Crust:

• 1 1/2 cups graham cracker crumbs (about 10 whole crackers)
• 3 Tbsp sugar
• 6 Tbsp butter
• 1/4 tsp vanilla

Cheesecake Filling:

• 1 cup sugar
• 2 Tbsp corn starch
• 2 8 oz packages of cream cheese, softened to room temperature
• 1 cup sour cream
• 1/2 tsp vanilla
• Vanilla bean seeds scraped from one pod

Mousse Layer:

• 1 cup whipping cream
• 2 Tbsp powdered sugar
• 1/2 tsp vanilla
• 4 oz cream cheese, softened
• 4 oz white chocolate, melted at half power in the microwave

Vanilla Bean Cream:

• 1 cup whipping cream
• 2 Tbsp powdered sugar
• Vanilla bean seeds scraped from one pod

Instructions

1. For crust: Stir together the crumbs and sugar in a small bowl. Stir in the melted butter and vanilla. Press into the bottom and a little bit up the sides of a 9" springform pan.
2. Bake at 375° for 8 minutes. Set aside to cool.
3. Cheesecake layer: Whisk together the sugar and cornstarch in a large mixing bowl. Beat in the cream cheese, sour cream, and vanilla till mixture is creamy. Fold in the vanilla bean seeds.
4. Spread into the crust and bake at 350° for 30-35 minutes or till edges are set. It's fine if the center isn't totally set up yet. Remove from oven and cool completely.
5. Mousse layer: Whip the cream till soft peaks form. Add the powdered sugar and vanilla and beat another minute or two. Set aside.
6. In a medium sized mixing bowl, beat the cream cheese till creamy and smooth. Beat in the melted white chocolate. Gently fold in the whipped cream mixture. Spread over the cooled cheesecake.
7. Vanilla bean cream: Beat the cream till soft peaks form. Add the powdered sugar and vanilla bean seeds. Beat for another minute or two, till seeds are well distributed. Spread over the mousse layer.
8. Cover the cheesecake and refrigerate for at least 2 hours, or overnight.

Recommended Products

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• 
   Basics Silicone Spatula Set (2 Small, 2 Large)
• 
  Cuisinart Hand Mixer
• 
  Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 579Total Fat: 44gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 121mgSodium: 268mgCarbohydrates: 42gFiber: 0gSugar: 34gProtein: 6g

Did you make this recipe?

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